Name: Creamy Puff Pastry Quiche Lorraine Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 7 oz puff pastry (thawed according to package directions); 2 tbsp unsalted butter (such as Kerrygold); 1 large onion (finely diced); 2 garlic cloves (freshly minced); 2 cups heavy cream (full-fat); 4 large eggs; 1 1/2 cups shredded Swiss cheese or Gruyère; 8 slices bacon (cooked until crispy and crumbled); Pinch of cayenne pepper; Pinch of nutmeg; Freshly ground black pepper (to taste); 1/2 tsp fine sea salt

Introduction

This Creamy Puff Pastry Quiche Lorraine is a delightful twist on a classic French favorite. With a flaky puff pastry crust, rich custardy filling, and savory bacon and cheese, it’s perfect for brunch, lunch, or a light dinner. Easy to prepare and wonderfully flavorful, it’s sure to impress your family and guests.

A single slice of quiche is shown on a white plate with small dark speckles, placed on a white marbled surface. The quiche has three visible layers: a golden-brown, flaky crust on the bottom and edges; a creamy, light yellow egg custard layer on top with some browned spots; and mixed inside are pieces of pinkish bacon and green spinach leaves, along with white chunks of cheese. A silver fork lies next to the slice on the plate, and a soft pink flower with green leaves is partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 oz puff pastry (thawed according to package directions)

2 tbsp butter (unsalted recommended)

1 large onion (finely diced)

2 garlic cloves (freshly minced)

2 cups heavy cream (full-fat)

4 large eggs

1 1/2 cups shredded Swiss cheese (or Gruyère)

A pinch of cayenne pepper

A pinch of nutmeg

8 slices bacon (cooked crisp and crumbled)

Freshly ground black pepper (to taste)

1/2 tsp fine sea salt

Instructions

Step 1: Preheat your oven to 425°F. Prepare a 9-inch deep-dish pie plate, ensuring it is clean and ready for assembly.

Step 2: In a frypan, melt butter over medium heat. Sauté the finely diced onion and minced garlic until soft and fragrant. Remove from heat and set aside.

Step 3: In a large bowl, whisk together the eggs, heavy cream, cayenne pepper, nutmeg, salt, and freshly ground black pepper until well combined and smooth.

Step 4: Roll out the thawed puff pastry to fit your pie plate. Gently lay it into the dish and trim the excess dough from the edges. Evenly spread the sautéed onion and garlic mixture over the base.

Step 5: Sprinkle the cooked, crumbled bacon over the onions. Add a layer of shredded Swiss cheese on top.

Step 6: Carefully pour the egg and cream mixture over the layered ingredients, distributing evenly.

Step 7: Bake in the preheated oven at 425°F for 15 minutes. Then reduce the oven temperature to 300°F and bake for an additional 35-40 minutes, or until a knife inserted in the center comes out clean.

Step 8: Remove the quiche from the oven and let it cool for a few minutes before slicing. Serve warm and enjoy.

Tips & Variations

Use Gruyère cheese instead of Swiss for a richer, nuttier flavor.

For a vegetarian version, omit bacon and add sautéed mushrooms or spinach.

Chill the assembled quiche in the fridge for 20 minutes before baking to help prevent the crust from shrinking.

Ensure puff pastry is fully thawed and rolled evenly for a crisp, flaky crust.

FAQs

Can I use frozen bacon or pre-cooked bacon bits?

Yes, pre-cooked bacon bits work well and save time. Just make sure to crisp the bacon for the best texture and flavor.

Do I have to use puff pastry, or can I use pie crust instead?

You can substitute pie crust if you prefer a sturdier base, but puff pastry will give you a lighter, flakier texture for this quiche.

Dinner

Creamy Puff Pastry Quiche Lorraine Recipe